MethodBring a large pot of well-salted water to the boilScrub clean and half or quarter (depending on size / your preference) the new/baby potatoesCook potatoes until tender when pierced with a fork, drain and return to potIn a small bowl or jar with a lid combine: mustard, vinegar, garlic, oil, shallot, salt and pepper and whisk or shake until well combinedAdd your dressing and herbs to the pot of potatoes and gently fold togetherSeason with salt and pepper to taste (I like to add a bit of flaked salt like Mountain Flake from Vancouver Island Salt Co.)Turn out into your serving dish and serve warm or room temperature

A Few Notes / Add-OnsI like to add a few additional ingredients like shaved fennel, arugula, crisp pancetta, capers, fresh dill or scallions - anything you like to add a bit of crunch, texture, and additional flavour to make it my own!

This is great to make the day before - here are a few tips:Reserve 1/4 or so of the dressing to toss right before servingStore in the fridge overnight and take out maybe a couple of hours before serving to warm to room temperatureToss with reserved dressing and fresh parsley (or dill) right before serving